Chicken puli munchi/chicken in tangy hot curry-mangalorean style Recipe

Chicken Puli Munchi is a traditional Mangalorean dish known for its tangy and spicy flavors. The chicken is cooked in a rich and flavorful curry made with tamarind, coconut, and a blend of aromatic spices. The tanginess of tamarind and the heat from red chilies create a perfect balance of flavors. This dish is best enjoyed with steamed rice or neer dosa.

3.6
26 Rating -
Rate
Non Vegdiet
20minstotal
20minsCook
20m.total
20m.Cook
Chicken puli munchi/chicken in tangy hot curry-mangalorean style
plan
Bookmark

ingredients serve

Ingredients for Chicken puli munchi/chicken in tangy hot curry-mangalorean style Recipe

  • 125 gram Chicken, Cut Into Pieces
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 0.13 teaspoon Fenugreek Seeds
  • as needed A Few Curry Leaves
  • 1/2 Onions, Finely Chopped
  • 1/4 cup Grated Coconut
  • 1/4 tablespoon Tamarind Pulp
  • 1.75 Ed Red Chilies
  • 1/4 tablespoon Coriander Seeds
  • 1/4 teaspoon Cumin Seeds
  • As required Water As Required
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Chicken Puli Munchi/chicken In Tangy Hot Curry-mangalorean Style Recipe

Cooking Directions

  • STEP 1.Marinate the chicken with turmeric powder, red chili powder, and salt.
  • STEP 2.Heat oil in a pan and fry the marinated chicken until golden brown. Set aside.
  • STEP 3.In the same pan, add mustard seeds, fenugreek seeds, and curry leaves. Saute until fragrant.
  • STEP 4.Add chopped onions and cook until golden brown.
  • STEP 5.Grind together grated coconut, tamarind pulp, red chilies, coriander seeds, and cumin seeds to make a paste.
  • STEP 6.Add the ground paste to the pan and cook until the oil separates.
  • STEP 7.Add the fried chicken pieces and mix well with the masala.
  • STEP 8.Add water, cover the pan, and simmer until the chicken is cooked through.
  • STEP 9.Garnish with fresh coriander leaves and serve hot with rice or neer dosa.

Cooking Tips

  • Make sure to marinate the chicken for at least 30 minutes to enhance the flavors.
  • Adjust the amount of red chilies according to your spice preference.
  • You can add a teaspoon of jaggery or sugar to balance the tanginess of the curry.
  • For a thicker curry, you can add coconut milk towards the end of cooking.

Storage and Serving

  • Leftover chicken puli munchi can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve the chicken puli munchi with steamed rice or neer dosa for a delicious and satisfying meal.
Nutrition
value
313
calories per serving
24 g Fat23 g Protein2 g Carbs2 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    23g
  • Carbs
    2g
  • Fiber
    2g

MacroNutrients

  • Carbs
    2g
  • Protein
    23g
  • Fiber
    2g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    64mg
  • Iron
    2mg
  • Vitamin A
    74mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    17mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    8mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    51mg
  • Manganese
    3mg
  • Phosphorus
    242mg
  • Selenium
    24mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp